Looks like a good gig!! Let us know where this place is.. I'll be coming home to visit my grandmother in October so I might try to stop by (she actually lives on the south side of the lake,but for good pizza...).

matt, those are very nice pizzas, lots of basil,nice amount of sauce and cheese. the dough looks puffy and cooked nicely. the restaurant you are consulting for should be very happy with that product!!

Thanks Larry. The plan is to use bufala instead of fior di latte (as shown in photo). The challenge is using the right amount without compromising the very delicate dough. The other side of the equation is to use enough so you don't look stingy.

Matthew.Every body has an opinion however I strongly prefer the bufala to the fiore di latte. I find the opposite of what has been stated I think the fiore is wetter than the bufala ? Curious I know in your home Laboratory you use the various starters and such. Are the new places you are consultin planning on using starters or is this too much work in a commercial setting with new help? JOhn